Gluten Free Pecan Pie Bars
'Tis the season for indulgence, and my Gluten-Free Pecan Pie Bars are stealing the spotlight! A divine shortbread crust meets a symphony of pecans, dark chocolate chips, heath toffee chunks, and a splash of BOURBON. Easy to make, these bars are a treat for your taste buds and a warm hug for your soul. Get ready for seconds – they're irresistible!
Equipment
- Electric mixer w/ paddle attachment
- Rubber spatula
- Mixing bowls
- 17in x 12in Half sheet pan (jelly roll pan)
- Measuring Cups & Spoons
- Whisk
- Tin Foil
Ingredients
Gluten Free Shortbread Crust
- 1 1/2 c. (3 sticks, 342g) Butter Unsalted, softened
- 3/4 c. (171g) Granulated Sugar
- 1/3 c. (75g) Brown Sugar light
- 3 Egg Yolks
- 1 1/2 tsp. (7g) Vanilla Extract
- 3 c. (400g) Gluten Free All-Purpose Flour
- 1/4 tsp. (2g) Salt
Pecan Pie Filling
- 4 Eggs whole
- 1 c. (210g) Brown Sugar dark
- 1 1/3 c. (360g) Corn Syrup light
- 2 tsp. (10g) Vanilla Extract
- 1 tsp. (3g) Salt
- 4 tbsp. (56g) Butter unsalted, melted
- 1/2 c. (92g) Bourbon
- 3 1/3 c. (374g) Pecans toasted and chopped
- 1 c. (190g) Dark Chocolate Chips
- 2c. (340g) Heath Bar chopped
Instructions
Gluten Free Shortbread Crust
- Add the sugar, brown sugar, and softened butter into a mixing bowl for a stand mixer fitted with the paddle attachment and mix on a medium speed until light and fluffy.
- Add egg yolks and vanilla then mix on a medium speed until combined. Scrape down the sides of the mixing bowl.
- Finally, add in the flour and salt, mix until combined on a low speed. Do not over mix!
- Wrap the shortbread dough in plastic wrap and chill in the refrigerator for 1 hour.
- Preheat oven to 350°F and line the bottom and sides of a 17 in x 12 in half sheet pan with tin foil (leaving extra hanging over the sides of the pan for easy removal after baking) and spray with baking spray.
- Once the dough is chilled, knead out the dough until it becomes smooth.
- Lightly dust the kitchen counter with some gluten free flour and roll out the shortbread crust to the size of a half sheet pan.
- Press the shortbread dough into the bottom and sides of the foil lined pan. Trim any extra dough from the edge of the pan so the dough is flush with the top edge of the pan.
- Dock the bottom of the shortbread crust with a fork and place the shortbread crust into the freezer for 10-15 minutes or until the crust is firm.
- Bake shortbread crust for 15-20 minutes or until the edges just start to turn golden brown.
- Allow the shortbread crust to cool for 10-15 minutes while preparing the filling.
Pecan Pie Filling
- Place pecans on a parchment lined pan and toast in the oven for 5-7 minutes. Cool completely before adding to filling.
- In a medium sized mixing bowl, whisk together the eggs, dark brown sugar, corn syrup, vanilla extract, salt, melted butter, and bourbon.
- Next, fold in the pecans, dark chocolate chips, and heath bar chunks.
- Pour the mixture into the cooled crust and spread evenly into the crust with a rubber spatula.
- Bake at 350°F for 35-40 minutes.
- Let the bars cool completely. Then place them in the fridge to cool and set for a minimum of 4 hours. They can be placed in the freezer for faster chilling. Just keep an eye on them, so they don’t completely freeze!
- Once the bars are completely cool, remove them from the pan, peel away the tin foil, cut the bars into desired size and shape, and enjoy!
Notes
*The amount of bars you get from this recipe depends on how you cut them. I like to trim the edges of the bars and then cut the tray 6x4 to get large squares. These bars can be cut to however big or small you want them!
Tried this recipe?Let us know how it was!